Spiced Carrot Muffins with Dried Cranberries and Pecans
Serves: Makes 12 large muffins
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ½ teaspoon table salt
  • ¼ teaspoon ground cloves
  • 1⅓ cups low-fat plain yogurt
  • 2 large eggs
  • ⅔ cup light brown sugar
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • ⅔ cup dried cranberries tossed with 1 teaspoon flour
  • ½ cup chopped toasted pecans
  1. Heat the oven to 375 degrees and adjust the rack to the middle position. Line a 12-cup muffin tin with baking cups and spray with nonstick cooking spray.
  2. In a medium bowl, combine the flour, baking powder, baking soda, spices, and salt.
  3. In a large bowl, whisk together the eggs, sugar, oil, yogurt, and vanilla. Using a spatula, stir in the dry ingredients and mix until just combined. Fold in the carrots, dried cranberries, and pecans.
  4. Divide the batter evenly between muffin cups, filling them to just below the top. Bake until lightly browned and well risen, about 25 minutes.
You can use ½ cup of brown sugar, if you like a slightly less sweet muffin. Also, if you'd like to jazz up these muffins further, add ¼ chopped crystallized ginger.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/morning-food/spiced-carrot-muffins-with-dried-cranberries-and-pecans/